Ann kathleen mckay's strawberry cake a la dacquoise

 
             ANN KATHLEEN MCKAY'S STRAWBERRY CAKE A LA DACQUOISE
 
 Recipe By     : 
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Cakes                            Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       ea           Genoise, 9-inch **
    2       c            Buttercream **
      1/4   c            Eau de Vie Framboise
                         -- (raspberry brandy)
    1       c            Creme fraiche
      1/2   c            Cream, heavy
    1       pt           Strawberries
                         Strawberry leaves, and
                         -- flowers
   12       ea           Fraise des bois with stems
                         -- (wild strawberries)
                         -- (optional)
 
        ** Recipes for this ingredient are elsewhere in this database.
   
        Cut one of the two 9-inch genoise in two.  These "half-layers" will be
   the top two layers of the cake.  The whole genoise will be the bottom.
   Sprinkle each of the three genoise layers lightly with 2 tablespoons of
   Framboise.
   
        Flavor 2 cups of buttercream with 1 tablespoon of Framboise.
   
        Whip the creme fraiche and heavy cream together to form stiff peaks.
   Add 1/4 cup of creme anglaise and 1 tablespoon Framboise and continue
   whipping until stiff peaks form again.
   
        If the strawberries are small, slice them in half lengthwise.  If they
   are larger, slice them crosswise into 1/2-inch slices.
   
        Spread the full thick layer of genoise (which will be the bottom of
   the cake) with one-third of the buttercream.  Arrange sliced berries around
   the perimeter of the cake, with the cut side out. Continue to cover the
   bottom of the cake with half of the berries and spread with half of the
   whipped cream-creme anglaise mixture.
   
        Repeat the same process for the second layer of genoise then place the
   final layer on top and spread with a thin layer of buttercream. Smooth
   nicely.
   
        With a small star tip on a pastry pipe, make an attractive border
   around the top of the cake with the remaining buttercream.  (You can add
   food coloring to the buttercream at this point if desired.)
   
        Arrange the fraise des bois (wild strawberries with their stems) along
   the perimeter of the cake then garnish with strawberry leaves and flowers.
   
        Refrigerate for 2 - 4 hours before serving.
   
        Preparation time:  1 1/2 hours
   
        Source: Great Chefs of San Francisco, Avon Books, 1984
   
        Chef:  Bruce LeFavour, Rose et Le Favour, St. Helena,
        :      Napa Valley, California
   
        Pastry Chef:  Ann McKay
  
 
 
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